Killer pumpkins? What?
OK… so the reference won’t make sense unless you’ve spent the day chasing killer pumpkins around in Ultima Online (which I’m about to go do more of). But you don’t have to play UO to enjoy some killer (pumpkin) soup!
October is my favorite month. Hoodie weather sets in. Hockey season begins. Halloween is awesome. And of course, there’s that little day called My Birthday. But maybe the most wonderful thing about October is the abundance of squash! That, and.
Vegan MoFo (the Vegan Month of Food) is a month-long celebration of vegan eats. I didn’t get my butt signed up in time to make the “offical” list, but I’m going to blog along anyway. The ultimate goal is to blog about vegan food 5 days a week throughout October.
Without further ado…
I scored some super-sweet local red delicious apples this week. With chilly weather ushering in the new month, I was in the mood for some SOUP! Isa’s got a great recipe for Butternut Apple Soup in hercookbook, but all I had on hand was an acorn squash and some organic canned pumpkin. What the heck, right? Let’s rock this thing!
So after chasing around killer pumpkins all day, I took a stab at a Killer Squash Apple Soup.
This, my friends, is not your typical bowl of soup. It won’t be content to sit alongside a sandwich. No, this soup wants to be The Next Big Thing. The Star of the Show. This soup is not messing around.
It’s seductively sweet, and just when you start to fall head over heels, it gives you a nice little kick to remind you who’s boss.
There’s a good bit of rosemary beating around the bush, playing tag with the apples. The red pepper flakes, though, keep this soup from being a kiddie game. This is Big League soup.
I toasted some crusty bread and slathered it withand went to town dipping into this Killer Soup. It was divine.
And now, back to killing the killer pumpkins.